Tag: wholemeal

Whole-rye and whole-wheat sourdough bread/Razowy chleb pszenno-żytni na zakwasie

This bread is made with a combination of white bread flour, whole-wheat flour and sourdough based on whole-rye flour. The “pre-ferment” is prepared the day before and left to ripen for 12-16 hours. The whole process of making this bread takes minimum effort and gives us great results – the moist centre, somewhat denser crumb with…


Sourdough bread/Chleb na zakwasie

This bread is baked without adding any yeast only using sourdough starter. It is very aromatic and crusty with a dense texture….